Ricotta Pie Grandma Madelyn

By Mcnite

Rioe Pie

Ingredients

• Filling:: 3 cups Ricotta
• 1/4 cup flour
• 1 cup sugar
• 2 tablespoons lemon & orange rinds (I don’t measure out 2 tblspns, I use about 3/4 of an orange rind and all of the lemon rind. I use a small hole cheese grater and grate the rind right into the mix.
• 1 cup evaporated milk
• 1 tsp vanilla
• 4 eggs
• For crust:: There was no separate recipe for this crust so I use Grandma Mad’s rice pie crust recipe which seems to be the one she used for this pie.
• 2 eggs
• 1 1/2 tsp baking powder
• 1/3 cup sugar
• 1 1/2 cups flour
• 1 tsp vanilla

Preparation

Step 1

Mix all crust ingredients together. Roll out and place in a 9.5” glass pie dish.

Beat eggs until frothy. Add the sugar and beat well. Add the remaining filling ingredients and stir together.

Pour the Ricotta mixture into the unbaked pie crust. Roll the edges of the crust all around outside and crimps with thumb and finger. Bake in preheated 350 degree oven for about 50 to 60 minutes. The center should not look like liquid but maybe a little soft when you shake it. You might have to add a few minutes at a time to the total time.

When I baked two of these at the same time we wound up cooking for 70 mins and it was still looked wet but the pies started to rise up a little, I left it for 3 more mins and when you shake it a little it was jiggly but did not look like liquid in the middle and we took them out and they cooled fine.